Spice up Grandma's famous meatloaf by stuffing it with cheese and wrapping it in bacon. Top it off with a tangy honey, dijon, and balsamic glaze to kick up this comfort food classic.
Set the oven to 400°F/ 205°C and adjust the rack to the middle. While the oven preheats, cover the bottom of the baking sheet with a sheet of foil.
Mix well and set aside.
Thoroughly mash the ingredients to create a paste. Fold in the chopped parsley.
Use your hands to thoroughly mix all the ingredients. You can wear gloves if you prefer.
Shingle 12 to 15 slices of bacon on a sheet of plastic wrap. Add 4 half slices on each end, pointed out.
Cover the bacon with another layer of plastic wrap. Using a rolling pin, roll the bacon from the middle out to flatten slightly for a thinner and more consistent result.
Place half of the meatloaf mix on top of the bacon. Form a well in the center, deep enough to hold the mozzarella.
Distribute the cheese evenly in the center of the meatloaf.
Place the rest of the meat on top of the cheese and seal, making sure the meat is compact and evenly distributed. The meatloaf should be about 4 inches tall.
Tightly fold the bacon over the ends of the meatloaf to prevent the cheese from spilling out. Continue by wrapping the other slices over the top of the meat.
Brush the seam side of the meatloaf with a light coat of the honey glaze.
Carefully transfer the meatloaf to the prepared sheet using the plastic wrap so that the seam is facing down. Discard the plastic wrap.
Brush the outside of the meatloaf with more glaze and top with some brown sugar.
Place the meatloaf in the preheated oven and bake for 40 minutes.
Increase the temperature to 425°F/ 220°C and continue baking for 10 more minutes.
Cook until the meatloaf reaches an internal temperature 155°F/ 68°C. If needed, add more time. Once fully cooked, remove from the oven and slice. Serve hot with your favorite side such as our Mashed Potatoes
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